Leftover Easter Ham Soup: Crockpot Recipe

I feel like I’ve been eating ham for about 20 straight days. In reality, it’s only been a week, but I was bored with just slicing off a piece of ham and heating it up for dinner, so decided to use the rest of my leftover Easter ham to make homemade soup, which I popped in the freezer to pull out when I’m not feeling well and need soup to make everything better.

Here’s how I made my soup:

Ingredients:

Roughly chopped up pieces of leftover ham- however much you want (I like a lot)

2 cans of chicken broth

8 cups of water

2 cups of chopped carrots

1-1/2 cups chopped parsnips

1 cup chopped

2 tsps pepper

2 cups Risoni pasta

1 cup frozen peas

Place everything in a crockpot except for the pasta, cover and cook on low for 6-8 hours or high for 3-4 hours. Soup is done when veggies are tender. Cook pasta according to package. Add to soup and eat. Or freeze and save for a sick day.

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